After traveling through time, the restaurant I opened became a big hit

Chapter 139 Tofu Nao

The next day, Jiang Li did not stay at the Yuelai Restaurant in the university town, but went to the one in front of the municipal hospital.

Unlike the Yuelai Restaurant in the university town, the one in front of the municipal hospital serves breakfast.

So in addition to Ran Yating, Jiang Li hired another new waiter.

Otherwise, it would be very tiring for a person to watch from morning to night.

It was still dark when Jiang Li arrived at the restaurant, and she and Li Jie immediately began their busy morning routine.

She had thought about what breakfast to make the night before.

This morning Jiang Li planned to make tofu pudding, and pair it with fried dough sticks and buns. Considering the public's taste, she also added soy milk.

Li Jie was preparing the ingredients for the buns, starting with making the top rise, and then mixing the dough for the fried dough sticks. Then she could prepare the filling.

Jiang Li next to her was preparing to make tofu pudding. Since the soybeans had to be soaked for at least eight hours, she soaked them the night before.

Then Jiang Li put the soaked soybeans and water into the soy milk maker and made soy milk.

The next step is to filter the soy milk. Place gauze in a large bowl, pour the beaten soy milk into the gauze, and filter out the dregs.

In order to make the tofu pudding have a delicate taste, Jiang Li filtered it twice in a row.

Then, she poured the filtered soy milk into the pot and boiled it over high heat.

After boiling, turn to low heat and continue cooking for about 3 minutes, skimming off the foam during the cooking.

After turning off the heat, let the soy milk cool slightly to about 90 degrees. Jiang Li touched the temperature of the outer wall and it was about right.

In another bowl, Jiang Li mixed gluconolactone with a small amount of warm water and stirred until completely dissolved.

Quickly pour the dissolved grease water into the insulation bucket.

Then pour the soy milk at an appropriate temperature slowly into the rennet water from a high place, and stir it gently with a spoon a few times to fully mix the soy milk and rennet water.

At this time, it is enough to stir it just enough. Do not stir it too much, so as not to destroy the coagulation effect of the soy milk.

Cover the thermos bucket with a lid and let it sit for about 30 minutes, then it will naturally solidify into tofu pudding.

While waiting, Jiang Li was not idle and started preparing seasonings and side dishes.

Wash and chop the coriander and green onions for later use. Chop the carrot pickles and other pickles into small pieces for later use. Prepare condiments such as light soy sauce, sesame oil, and chili oil.

We were busy until about half past five when Ran Yating arrived.

The two waiters here work in shifts, one on the morning shift and the other on the evening shift, taking turns is quite good.

Because it was still early, Jiang Li planned to have breakfast first. After all, how could one work without being full?

"Let's have breakfast first, Yating, what would you like to eat?"

Jiang Li saw Ran Yating coming and asked with a smile.

"Good morning, Sister Jiang Li!"

Ran Yating was also surprised to see Jiang Li early in the morning. She knew immediately that the recording of their program had ended.

As she spoke, she went into the kitchen to take a look. When she saw the tofu pudding and fried dough sticks, her eyes lit up.

Her favorite foods are tofu pudding and fried dough sticks, especially the fried dough sticks soaked in tofu pudding. The texture and taste are simply amazing.

After telling Jiang Li, Ran Yating didn't need her to do anything and she just served herself a bowl of tofu pudding and took two fried dough sticks.

She also served another bowl for Jiang Li and placed it on the table outside.

Jiang Li tidied up for a while and went to the front to have breakfast with Ran Yating. As for Li Jie, Jiang Li had told them before that she always ate at home.

Looking at the delicious food in front of her, Ran Yating already felt hungry.

Her favorite food is tofu pudding, a traditional Chinese breakfast delicacy that is loved by people for its delicate and smooth taste and rich and diverse flavors.

Apart from anything else, just the smell of tofu pudding has a light bean fragrance, fresh and natural.

Jiang Li and Ran Yating both like salty tofu pudding, so they add soy sauce, vinegar, chili oil, mashed garlic, chopped green onions and other seasonings.

In this way, the taste of tofu pudding will become salty, fragrant and delicious, slightly spicy with a hint of sourness, which is very appetizing.

But in fact, in some areas of the south, people there prefer sweet tofu pudding, and usually add sweeteners such as syrup or honey to make the tofu pudding taste sweet and delicious that melts in the mouth.

But considering that most people in City A like salty and spicy tofu pudding, Jiang Li did not prepare any.

Ran Yating scooped a large spoonful of tofu pudding into her mouth and was immediately amazed by its delicate and smooth taste.

It seems to be a delicacy between liquid and solid, with the smoothness of fluid and the solidity of solid.

Ran Yating couldn't help but gently scoop up another spoonful of tofu pudding and put it into her mouth. It slowly melted on the tip of her tongue, bringing a delicate and gentle touch.

At the same time, the bean fragrance in the tofu pudding will gradually be released as she chews, leaving her with an endless aftertaste.

Tofu pudding must be eaten with fried dough sticks, this has always been Jiang Li’s habit.

Youtiao, a classic Chinese fried noodle dish, occupies an important position in breakfast culture with its unique taste and texture.

In fact, fried dough sticks are delicious whether they are paired with tofu pudding or soy milk. This is why Jiang Li prepared soy milk. Some people just like it.

The fried dough sticks are made by Li Jie. In fact, the most notable feature of fried dough sticks is the interweaving of the rich aroma of oil and the light aroma of fermented flour.

During the frying process, the control of oil temperature makes the outer skin of the fried dough sticks become golden and crispy, while the inside remains appropriately soft and moist. This structure gives the fried dough sticks a rich taste.

Before eating the tofu pudding, Jiang Li tasted a piece of fried dough sticks first. Its taste can be described as "crispy on the outside and tender on the inside".

The skin becomes very crispy after being fried at high temperature. You can feel the "crunch" sound when you bite it lightly. This crispness is so addictive.

The inside is relatively soft and chewy but not too dry, which forms a sharp contrast with the crispy crust.

Under normal circumstances, Jiang Li could eat several of these delicious fried dough sticks in a row, but now there is also a portion of tofu pudding here.

As we all know, tofu pudding and fried dough sticks are a perfect match, especially the fusion of the aroma of oil and beans.

After being fried, the dough sticks become golden and crispy on the outside, soft on the inside, and full of rich oil aroma.

When Jiang Li soaks the fried dough sticks in tofu pudding, the aroma of the oil will gradually penetrate into the tofu pudding and blend with the bean aroma of the tofu pudding itself to form a new flavor.

This flavor retains the oily aroma of fried dough sticks and adds the fresh bean aroma of tofu pudding, the two complement each other.

For salty tofu pudding, the seasonings such as soy sauce, vinegar, chili oil, etc. will gradually penetrate into the fried dough sticks, making the fried dough sticks add a bit of saltiness and spiciness while maintaining the original oily aroma.

This makes the taste more layered and memorable.